Garlic's main components are Allicin and Selenium
In biochemical terms allicin is so keen in reacting with micro-organisms it is able to penetrate their cell walls. In doing so it is then able to upset their biochemical balance and impede their activity. At higher concentrations, the effect of allicin can prove lethal for the micro-organism and render it unable to reproduce.
Garlic Inhibits Transformation of Nitrates to Carcinogens. A new urine test developed at two U.S. universities has found that compounds in garlic and vitamin C slow a process (nitrosation) that converts nitrates from some *processed meats into cancer-causing agents. Scientists came up with a way to measure one biomarker linked to cancer risk and another that measures garlic consumption. … People who consumed more garlic showed less nitrosation and were less at risk for cancer. http://www.healthandwellness360.com/summary-view.aspx?id=4281
When all said and done it is "ALLICIN" that has proven to be a most benificial component of garlic consumption. It is the "Mother Substance" the most important element of any garlic supplement. http://www.squidoo.com/Allicin_Garlic
*See Processed Foods-as Toxic as Tobacco
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This is not medicine or medical advice. Nutritional supplements may react adversely with prescription and over the counter drugs.